Last year for Friendsgiving/Thanksgiving, I experimented with a Vanilla Bourbon Cranberry Sauce. This year I tried my hand at a Cabernet Cranberry Blueberry Sauce. I found the original recipe here but made a couple of small changes after doing a few batches.
One 8-ounce bag fresh cranberries
8-ounces frozen blueberries
3/4 cups of Cabernet Sauvignon or your favorite red wine
1 cup granulated sugar
1 tablespoon cinnamon
Combine all the ingredients in a large kettle. Bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.